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Beetroot, Pumpkin and Feta Salad

This salad is one of my favourite flavour combinations - beetroot, walnut and feta all go perfectly together! It's also really quick and easy to put together, especially if you pre-cook the beetroot and pumpkin, or you could even swap these out to use up other leftover roast veggies from your dinner.

beetroot, pumpkin, feta, walnuts on spinach

You'll Need:

2 cups baby spinach, washed

1 cup cubed beetroot

1 cup cubed pumpkin

¼ cup cubed feta

1 tablespoon extra virgin olive oil

1 teaspoon honey

2 tablespoons pumpkin seeds

3 tablespoons chopped walnuts


Arrange beetroot and pumpkin on a baking tray, drizzle with a little olive oil and roast for about 30 minutes at 200°C until soft. Remove from oven and leave to cool slightly.

Arrange walnuts and pumpkin seeds on a baking tray, place in oven and turn off heat. Leave nuts to toast slightly in residual heat, for about 5-10 minutes until just golden.

Arrange spinach on a plate or in a bowl, then top with beetroot and pumpkin. Crumble over feta, and sprinkle over walnuts and pumpkin seeds.

Mix together olive oil and honey, then drizzle over salad before serving.

* You could also add in half a cup of cooked wholemeal couscous or quinoa per person if you like!

Makes 2 Serves


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